Gluten Free Country Sausage Gravy is a delicious and hearty breakfast recipe you can enjoy.
Served it over eggs or gluten free biscuits. Pure comfort food! If you need to avoid eating gluten, you don't have to let it stop you from enjoying your cravings!
Needing gluten free options is a necessary way of life these days. Whether people have slight intolerances or they absolutely cannot consume gluten under any circumstances, we need to have options available. Fortunately, Gluten Free Country Sausage Gravy is just as easy to make as my original Country Sausage Gravy, but this recipe is without the gluten!
How this differs from the original:
I didn't do anything crazy here. The only thing I did was swap the all-purpose flour that I use to create a roux and thicken the gravy with gluten free flour. I used Bob's Red Mill's gluten free flour because it always seems to produce results that are consistant to using all-purpose flour, but I don't really think the brand matters all that much in this recipe.
The purpose of the flour is to thicken the milk gravy. I suppose you could thicken it with cornstarch instead of gluten free flour, but I haven't tried that method and can't verify whether it would work or taste good.
I've made my homemade flaky buttermilk biscuits and sausage gravy, which both have a ton of gluten for my family countless times, and they couldn't tell that this gravy was gluten free.
You could also transform my country bacon gravy into a gluten free recipe by making the same substitution.
What kind of sausage is best?
You have two options when you make either my regular or gluten free Country Sausage Gravy. You can buy breakfast sausage that comes already seasoned, or you can make your own sage breakfast sausage by following my recipe and using ground pork.
It really doesn't take much time to mix up your own, and that way you have total control over what goes into your breakfast sausage and how it tastes. For example, if you make your own, you won't be adding any preservatives. Store bought? You'd better read your labels.
Homemade is almost always best, but if you're pressed for time, don't sweat it. Bulk breakfast sausage is almost always available at the grocery store meat counter.
Other delicious Gluten Free breakfast recipes:
- Gorgonzola Veggie Omelet
- Smoked Salmon Asparagus Goat Cheese Omelet
- Denver Omelet Breakfast Casserole
- Sausage Tater Tot Breakfast Casserole
- Mini Salmon Asparagus Frittatas
- Fall Harvest Egg Muffins
- Easy Breakfast Potatoes
Gluten Free Country Sausage Gravy
Ingredients
- 1 pound pork breakfast sausage (uncooked, I highly recommend you make your own, see recipe link in note 1)
- 3 tablespoons butter
- ¼ cup gluten free flour (see note 2)
- 3 cups milk
Instructions
- In a large skillet over medium high heat, cook the sausage until brown and crumbly. If excess oil, drain while keeping a solid tablespoon of the sausage oil in the pan. Add the butter and stir well until melted.
- Sprinkle sausage with flour, stir, and allow to cook for several minutes.
- Add the milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes.
Notes
- How to make your own pork breakfast sausage: https://selfproclaimedfoodie.com/sage-breakfast-sausage/
- Amount of milk needed may vary depending on gluten free flour. For example, if your GF flour has coconut flour in it, you may need to add additional milk to achieve the desired consistency as coconut flour tends to absorb moisture.
Jill
I love sausage gravy. And I'm glad to know that the Bob's Red Mill is such a great substitute. We're starting to wonder if my daughter has gluten issues, so this is useful information!
Emma
What in interesting looking breakfast - we don't have anything quite like this in the UK! Love that you made your own sausage. So many sausages in the UK aren't gluten free either so its better to just make it yourself.
Noel Lizotte
I love biscuits and sausage gravy! It's great to find a gluten free option to have on hand for folks who have dietary restrictions. Most of my recipes are old fashioned and heavy on the butter and flour!
Caitlyn Erhardt
These look yummy! I love biscuits and gravy and have never tried a gluten free option so I am looking forward to trying these!
Heidy
Good afternoon, hailing from the South I love how you've made an iconic recipe Gluten Free! So many folks love Sausage Gravy and biscuits but can no longer enjoy it due to food allergies.
Annemarie @ justalittlebitofbacon
It's good having gluten free options! Even though I don't need to worry, I have friends and family who do and being able to make them country gravy when they visit is wonderful. And I bet it's especially good with your breakfast sausage recipe.
Teila Miltko
This tasted just like regular sausage gravy! My mom made us this on Sunday mornings as a kid. I’ve been allergic to Gluten forever and haven’t had it in so long. Made this recipe for my family and they loved it. Thank you! Used Jimmy Dean sausage it’s GFree and Krusteaz all purpose gluten free flour.
Mama K
It's been over five years (maybe closer to ten years) since I've had biscuits and gravy, and I have missed them! This gravy was an excellent starting place for me to get the gravy I've been wanting. It was too bland for my tastes (which means it didn't have the seasonings my mom's gravy always had). I added salt and a considerable amount of pepper, a sprinkle of garlic powder, and a sprinkle of onion powder--THAT was what my taste buds needed!!
Because my family needed pork-free, gluten-free, AND dairy-free, I knew that it wouldn't be exactly "normal." I added oil to the turkey sausage as it cooked, and that helped boost the flavor there. I added 1/3 cup powdered coconut creamer to 3 cups of unsweetened cashew milk so that it might be a bit more like whole milk. The gluten-free flour was Bob's Red Mill 1-to-1 (in the blue bag). I thought it was amazing!! My hubby (who is the only one of us who can have pork, dairy, and gluten) said that it was pretty good, considering my limitations. I'll take it!!!
Thanks for the inspiration to help me create the gravy I've been missing!! I'll be making this (with all my additions and substitutions) again!